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Some reds are best served cold

By Barry Smith   August 2011

Should you chill red wines? That depends on the wine, of course. Many of us regularly drink our white wines too cold and our red wines too warm, forgetting that, just as in cooking, temperature is a key ingredient of flavour. Lighter red wines made from the Cabernet Franc, Gamay and Pinot Noir grape benefit greatly from being slightly chilled. When served at room temperature they tend to be unfocused and fuzzy. But often all they need is a slight reduction in temperature to take on a precise and fine-edged shape. So don’t be afraid to ask for an ice…

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